Place potatoes in a large saucepan with lightly salted water to cover. Boil 15 to 20 minutes until potatoes are crisp tender. Drain well.

Preheat oven to 400 degrees. Combine parsley, thyme, crushed garlic, 3 tbsp. olive oil, kosher salt and lemon peel in a small bowl. Stir mixture well to blend. Heat remaining 2 tbsp. oil in a large skillet over medium high heat. Add roasts and sear until browned on all sides. Transfer roasts to a roasting pan and rub with garlic mixture. Arrange potatoes around roasts. Bake roasts about 45 minutes for medium. Transfer roasts to a platter and tent with foil. Let stand 15 minutes before slicing and serving with potatoes.